Grind the saffron to a powder. Add 1tsp boiling water and stir until the powder is dissolved.
Put the onion in a bowl with the lemon juice, saffron liquid and ½ tbsp olive oil. Add the lamb and season with freshly ground black pepper. Cover and chill in the fridge for a minimum of 30 minutes - ideally for 2 hours.
Mix together the lettuces, mint, spring onions, cucumber and radishes in a salad bowl.
Heat a nonstick pan, add the cumin seeds and dry-fry for 2 minutes. Grind lightly with the black of a spoon or the end of a rolling pin, then sprinkle over the yogurt.
Add the remaining oil to the pan. Add the lamb and cook for 8-10 minutes, turning frequently.
Lightly toast the pitta bread and cut into strips. Transfer the lamb to the salad bowl and toss thoroughly.
Serve warm with the pitta strips and yogurt dip.
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